These zucchini noodles with chicken are a healthy, low-carb dinner made in one skillet. Quick, flavorful, and perfect for busy weeknights.
Why You’ll Love This Recipe
- Low-carb and gluten-free
- High-protein and filling
- Quick and easy (ready in under 30 minutes)
- Perfect for healthy weeknight dinners
Ingredients
For the Chicken
- 1½ lbs boneless, skinless chicken breasts, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Zucchini Noodles
- 4 medium zucchini, spiralized
- 2 cloves garlic, minced
- 1 tablespoon olive oil
Optional Add-Ins & Toppings
- ¼ teaspoon red pepper flakes
- ¼ cup grated Parmesan cheese
- Fresh parsley or basil, chopped
- Lemon juice (to taste)
Step-by-Step Instructions
- Season chicken with garlic powder, paprika, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Cook chicken for 5–6 minutes per side until golden and cooked through. Remove from skillet and set aside.
- In the same skillet, add olive oil and minced garlic. Sauté for 30 seconds until fragrant.
- Add zucchini noodles and cook for 2–3 minutes, tossing gently until just tender.
- Slice the cooked chicken and return it to the skillet.
- Toss everything together, add red pepper flakes or lemon juice if using, and cook for 1–2 more minutes.
- Remove from heat, garnish with Parmesan and fresh herbs, and serve immediately.
Equipment
- Spiralizer (or julienne peeler)
- Large skillet or sauté pan
- Cutting board
- Sharp knife
- Tongs or spatula
Tips & Variations
- Avoid soggy noodles: Don’t overcook zucchini keep them slightly crisp.
- Creamy version: Add a splash of heavy cream or Greek yogurt.
- Protein swap: Shrimp or turkey work well.
- Extra veggies: Add cherry tomatoes, spinach, or mushrooms.
- Storage: Store leftovers in an airtight container for up to 2 days.
Serving Suggestions
- Serve with a side salad or roasted vegetables
- Pair with garlic bread for non–low-carb diners
- Top with extra Parmesan or pesto drizzle
Nutrition Facts (Approximate per Serving)
- Calories: 360
- Protein: 38g
- Carbohydrates: 10g
- Fat: 18g
Conclusion
These Zucchini Noodles with Chicken prove that healthy meals can still be comforting and satisfying. Whether you’re cutting carbs, eating clean, or just craving a quick dinner, this recipe delivers big flavor with minimal effort. Save it, share it, and add it to your weekly rotation.
FAQ – Zucchini Noodles with Chicken
Can I make this recipe ahead of time?
Yes, but zucchini noodles are best cooked fresh. Prep chicken in advance for faster assembly.
How do I keep zucchini noodles from getting watery?
Cook briefly over high heat and avoid adding salt until the end.
Can I use frozen zucchini noodles?
Fresh is best, but frozen can work if fully thawed and drained.
Is this recipe keto-friendly?
Yes, it’s naturally low-carb and keto-approved.
Can I add sauce?
Absolutely pesto, Alfredo, or lemon butter sauce all work well.